Creole Jambalaya
A classic Creole-style rice dish layered with smoky andouille sausage, chicken, tomato, and stock, with shrimp added at the end so it stays juicy and tender. It is bold, savory, and deeply satisfying from a single pot.
Prep
25m
Cook
50m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 30mlVegetable Oil
- 250gAndouille Sausage (sliced)
- 400gChicken Thigh (cut into bite-size pieces)
- 150gOnion (finely chopped)
- 150gGreen Bell Pepper (finely chopped)
- 120gCelery (finely chopped)
- 15gGarlic (minced)
- 40gTomato Paste
- 320gWhite Rice (rinsed)
- 900mlChicken Stock
- 2pcsBay Leaf
- 4gPaprika
- 1gCayenne Pepper Powder
- 2gDried Thyme
- 8gSalt
- 3gBlack Pepper
- 250gShrimp (peeled)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a wide, heavy pot over medium-high heat.
- 02
Add the andouille sausage and cook until browned, then transfer it to a bowl.
- 03
Add the chicken thigh and cook until lightly browned on the outside.
- 04
Stir in the onion, green bell pepper, and celery and cook until softened, then add the garlic.
- 05
Mix in the tomato paste and cook until it darkens slightly, then stir in the white rice so the grains are coated.
- 06
Pour in the chicken stock and add the bay leaves, paprika, cayenne pepper powder, dried thyme, salt, and black pepper. Return the browned andouille sausage to the pot.
- 07
Bring everything to a simmer, cover, and cook over low heat until the white rice is almost tender.
- 08
Scatter the shrimp over the rice, cover again, and cook until the shrimp reach 63°C (145°F), the chicken thigh has reached 74°C (165°F), and the rice is tender.
- 09
Remove the bay leaves, let the jambalaya rest for a few minutes, then fluff gently and serve.
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